Fall is upon us! You know what that means? Yep! Pumpkin flavored everything. Starbucks has rolled out their pumpkin creations (well, and their Christmas cups by this point), grocery stores are stocking up on pumpkin baking products, and Thanksgiving is weeks away.
I’ve heard through the grapevine that Starbucks’ pumpkin muffins are delicious. I’ve never tried one…I’ve also never had pumpkin bread. So, I set out on a search for a not-so-fattening pumpkin bread or pumpkin muffins to make at home. It’s harder than you’d think!
Why must every recipe have close to a cup of oil?? A whole CUP!! Plus, loads of sugar and either cream cheese or some other fattening addition.
Well, I found just the thing I was looking for in this recipe. I can’t take credit for it whatsoever, so I’ll just share the link here:
I actually made muffins out of the recipe. Partially because I wanted to give them away (I tend not to keep things I bake in my apartment for me to devour) and also because I’m super impatient with 40-50 minute cooking times. I also used canned pumpkin and canola oil instead of vegetable oil.
To make muffins, fill muffin liners 3/4 full and bake at 350 for 18-20 minutes or until the tops start to brown.
I had extra canned pumpkin left over so there will definitely be more pumpkin recipes to come. 🙂